Jamaican Pigeon Peas and Rice
Plump pigeon peas, sweet corn, and traditional Jamaican spices simmered in creamy coconut milk. Simply delicious!
Servings 4
Calories 376kcal
Ingredients
- 3 tablespoons cooking oil or more
- ½ medium onion, chopped
- 2 green onions
- ½ bell pepper (optional)
- 1 teaspoon fresh thyme
- 1 teaspoon garlic, minced
- 1 teaspoon smoked paprika
- 1 whole scotch bonnet pepper
- 1 cup basmati rice
- 1 teaspoon Creole salt
- 1 cup fresh corn
- 1 cup pigeon peas
- 1 cup coconut milk
- 2 cups water
- 1 teaspoon bouillon powder or more (optional)
- Salt and pepper to taste
Instructions
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, green onions, bell pepper, garlic, smoked paprika, thyme, scotch bonnet pepper, and sauté for about 2 minutes.
- Stir in the rice, followed by pigeon peas and corn. Sauté for another minute.
- Pour in coconut milk, bouillon powder, and Creole spice with about 2 cups of water, bring to a boil, reduce heat, cover with a lid, and simmer until rice is cooked, about 18 minutes. Stir occasionally from the sides to prevent burns; add more water if needed.
- Adjust for salt and pepper.
Notes
- In this recipe, you can use any variety or just sub with red beans if getting them is a hassle. You'll most likely find the pigeon peas at Latin markets frozen. canned, or dried. Some major supermarkets now carry them, perhaps your local Wal-Mart.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 240g | Calories: 376kcal | Carbohydrates: 58g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Sodium: 712mg | Potassium: 391mg | Fiber: 5g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 28.2mg | Calcium: 42mg | Iron: 1.4mg